Recipe by Kevin Ascolese, Executive Chef at Salve! Ristorante Italiano, Dallas, Texas For the shrimp: 8 shrimp, U-12 size, peeled and deveined 8 thin slices pancetta For the relish: 3 ouncesFull Story
Recipe from Italian Cooking & Living MagazineFull Story
2 T butter 1 ½ c onion, diced 1 c green bell pepper, diced ½ c celery, diced 2 cloves garlic, minced 16 c herb stuffing mix (okay to substitute cubed, stale bread) ½ c water 1 T dried parsley 1Full Story
Ingredients: 1 16-oz. sour cream 1 8-oz package cream cheese, softened 1 6-oz can crab meat, drained 1 small white onion, finely chopped 4 green onions, chopped 1 5-oz. can water chestnuts, drainedFull Story
Source: CDC http://apps.nccd.cdc.gov/dnparecipe/RecipeDetails.aspx?RecipeId=293&Search=&PageNumber=2&SortBy=TA&PerformOrSearch=-1&Fruits=&Vegetables=&MealTypes=23Full Story
2 cans smoked oysters 1/4 cup light vegetable oil 1/2 lb bacon 3 tbsp minced garlic toothpicks Cut bacon strips in thirds. Wrap a bacon slice around each oyster and place a toothpick throughFull Story
Makes 4 servings - 1 medium onion, coarsely chopped - 1 medium green bell pepper, coarsely chopped 3/4 cup ketchup (no salt added) - Grated peel and juice of 1/2 Sunkist lemon 1 tablespoon cornstarch -Full Story
Recipe from Anita Nadeau of Ware, Mass.
Prep Time: 15 min
Total Time: 40 min
1/2 cup butter
1/2 cup flour
1 1/2 cup light cream
salt and pepper to taste
1/2 cup dry sherry
1 lb. crabmeatFull Story
